Department of Analytical Research and Quality of Food Products

Head of department

Ksenia Bakhlukova

Ph.D. (Engineering)

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The Department of Analytical Research and Quality of Food Products performs fundamental and applied scientific research on the impact of various additives on the physical, chemical, biochemical and sensorial indicators of the quality of food products, and the development of methods for detecting falsifications.

 Main areas of activity:

• conducting fundamental research on the impact on the impact of various additives on the physical, chemical, biochemical and sensorial indicators of the quality of food products;
• monitoring of the main quality indicators of food products, in particular fatty acid, sterol, triglyceride, amino acid and carbohydrate composition, mass fraction of total protein and nitrogen-containing fractions;
• development and testing of new methods of physical, chemical and biochemical analysis of food products and methods of detection of falsification of food products;
• creation of modern databases of food quality indicators;
• provision of advisory services on conducting physical, chemical and biochemical research of food products;
• monitoring of GMOs in food products;
• study of the impact of technological modes of production on the physical, chemical, biochemical and sensorial characteristics of products;
• analysis of foreign sources regarding methodological and instrumental approaches to the study of the physical, chemical and biochemical composition of food products, identifying components in them not provided for by regulatory documentation.

The department is accredited by the National Accreditation Agency of Ukraine for competence in accordance with the requirements of DSTU ISO/IEC 17025:2006 in the field of sensorial, physicochemical, chromatographic and molecular genetic testing of food products and food raw materials. Certificate No. 2Н1199 dated February 12, 2016.

The department offers services for determining of:

• mass fraction of total, soluble, casein and non-protein nitrogen by the Kjeldahl method, index of proteolysis of dairy products, index of whey proteins;
• urea content in milk by spectrophotometry;
• mass fraction of mono- and disaccharides by the method of high-efficiency liquid chromatography;
• calcium content;
• mass fraction of ash, dry substances and moisture;
• fatty acid and triglyceride composition of the fat phase of food products by gas-liquid chromatography;
• sterol composition of the fat phase of food products by the method of thin-layer and gas-liquid chromatography;
• detection of trans isomers of fatty acids;
• determining the content of omega-3 and omega-6 fatty acids;
• determining the naturalness of fats in food products and detecting their falsifications;
• determining the content of plant proteins in meat products;
• determination of the amino acid composition of proteins (free and bound amino acids);
• checking the presence of plant proteins by PCR;
• detection of GMOs by polymerase chain reaction (PCR) in real time.